Pork Rib and Lotus Root Soup


When I was in Hong Kong or even Malaysia I already saw this soup but never tried it, I was always intrigued on how did the lotus rot tasted primarily because of its eccentric looks. Then few years after I came here in New Zealand and finally tried it, if I can remember it right I had this for a couple of times thanks to my Chinese friend who always treat us in really good Chinese restaurants here. Though I tried it in several occasions I never tried making it at home but last week I gave it a shot after I had seen some lotus roots at the Asian supermarket near our place. I am not 100% sure what flavours the soup and did my research online and surprisingly enough it was what I expected (you can literally see all ingredients in the soup bowl) apart from the dried squid. The taste of this soup usually is mild hence in my version I will add some ingredients like peppercorn and onions to give it an extra boost in flavour.

Ingredients

1 kg pork ribs, cut into individual rib
200-250g lotus root, sliced
12-15 pcs dried pitted red dates
2 pcs dried squid
1 1/2 litres water
1 cup raw peanuts
2 large onions, peeled
1 tbsp peppercorns
fish sauce (according to your liking)

Method

1. Bring a potful of water to a boil then add pork ribs, continue boiling for 5 minutes then drain. Rinse with running tap water to remove the scum attached to the meat. This will make sure your broth is clear.
2. In a pot add all ingredients and bring to a boil, simmer for 45 to 60 minutes or until pork is tender.
3. Discard the onions and dried squid, place in soup bowl then serve.

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16 thoughts on “Pork Rib and Lotus Root Soup

  1. I’m so used to using ribs the standard barbecue way I’ve never even thought to use them in a soup but it’s a great idea. The bones should give the broth so much added depth. Thanks, this looks awesome.

  2. I am pretty certain tinned lotus root, which is all I can access here, would not work? I love the elegant look of it! And I suppose it is no good tweaking, if one cannot get dried squid, with fresh rings in the last 30 seconds? Not the same taste in the end?!!

  3. My grandma used to make me this soup a lot! It’s a catch-all for all sorts of ailment, hehe. I like the simplicity in the flavour and the way it actually cleanses the palate and stimulates the digestive juices :) Nice one!

  4. I just love lotus root in soups. It brings a potato-like texture for much lower carbs than real potatoes. As a low-carber, that’s real important for me. This sounds delicious with the dates in it, Raymund.

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